We've spent a lot of time trying to perfect a po-boy, but Adrienne took the oyster sandwich a whole new direction.
A bun can make or break this kind of sandwich... go for the outdoor hoagie rolls or a crusty mini baguette. Serves 4.
1/4 cup shallot, minced
3 tablespoons lemon juice (from 1 large lemon)
1/2 teaspoon kosher salt
1 teaspoon sugar
1 pint shucked oysters, in their liquid
2/3 cup mayonnaise
2 medium pickles, diced small
1/4 cup dill, chopped
1/2 teaspoon Worcestershire sauce
1/2 cup melted butter
4 top-split hot dog buns
iceberg or romaine lettuce to serve
In a bowl, combine the shallot, lemon juice, salt and sugar. Let sit until the shallots soften, about 10 minutes. Meanwhile, add the oysters and their liquid to a saucepan over medium heat and cook, covered, until the gills ruffle, about 5 minutes. Remove from heat, drain, and let the oysters cool to room temperature. Combine the mayonnaise, pickles, dill and Worcestershire sauce, then add the shallot mixture and oysters and stir to combine.
Brush the flat sides of the hot dog buns with melted butter and cook on a griddle or hot pan until golden brown. Fill with shredded lettuce and top each one with 5 or 6 oysters and some of the sauce. Serve with Rainier for maximum authenticity.